We LOVE Mexican Food! We love to COOK Mexican Food!
A big inspiration is Thomasina Miers, founder of the Wahaca Mexican street food restaurants , a fantastic chef and writer of very inspiring cook books.
We tried a lot of recipes from her books with great result but it isn’t always easy to find some ingredients so the R&R solution is growing them ourselves.
See here our Epazote hanging baskets (with customised plant marker), our corn on the cob patch and a chilli nursery in the poly tunnel, (oh and some tomatillos thrown in the mix) to be able to cook Esquites, a wonderful sweet corn soup topped with crispy fried tortilla strips, grated cheese and sour cream.
If you want to try it as well, here is the recipe……..
Feeds 4-6 Ingredients: -Large knob of butter,- 3 tablespoons olive oil,-2-3 onions, finely chopped, -sea salt, -1 green chilli, finely chopped, -1 tablespoon Epazote (dried or 2 tablespoons fresh) or 2 tablespoons chopped fresh coriander, -small handful fresh thyme or oregano or 1 teaspoon dried oregano, -3 bay leaves, – 5 garlic cloves, -1 kg sweet corn, fresh or frozen ,-handful fresh mint, finely chopped, -1 litre vegetable stock, -juice of 1 lime, -black pepper.
To serve: -sour cream,-chilli powder, -lime wedges, -Lancashire or Pecorino cheese, crispy tortilla triangles or strips.
Heat butter and oil, add onions, salt , chilli and all the herbs but not mint. Cook over medium heat for 10 minutes until onions are soft, then add garlic and let it cook for another 15 minutes. Finally , put in the corn and mint and the vegetable stock, stir well and let it simmer for at least 20 minutes for the flavours to mix well. Add lime juice and black pepper. Serve with dollop of sour cream, a lime wedge, crumbled cheese and tortillas.